picture from Williams-Sonoma
Every Christmas I make candy to send to grandparents and take to neighbors. I slave over the caramels and toffee, carefully stirring and watching the temperature and then cutting and wrapping each individual caramel. But the candy that gets eaten first and gets the best reviews is the peppermint bark, which embarrassingly is soooo super easy I can't even call it MAKING candy. It really is just reworking existing candy. For these reasons I'm reticent to give up my recipe. Years ago I started with a recipe and reworked it a little, but don't really use exact measurements, sorry. You can't really mess it up. Just experiment with the proportions until you get something you like and everyone else will too. Depending on where you live, gathering the ingredients might be somewhat of a chore. Try craft stores or candy making supply stores if you can find what you need at your regular grocery store. This candy makes super great teacher, neighbor, co-worker, bus driver gift; just package it in a cellophane bag with a cute ribbon or in a fancy box or tin.
Erin's Peppermint Bark
1 pkg. candy canes, unwrapped and crushed (place in thick ziploc and bang with a rolling pin or hammer)
4+ cups white chocolate (look for one that has cocoa butter in it, use the white chocolate wafers for candy making that you find at craft stores only as a last resort)
1/2-1 t. peppermint extract (you can use mint, but peppermint is better)
1 bag milk chocolate chips (you can use semisweet, but I prefer milk)
Melt white chocolate in a double boiler or in a metal bowl set over a pan of simmering water. Melting the chocolate won't take long. Take off the heat before chocolate is entirely melted and stir until smooth. Add peppermint to taste. Spread in ungreased 12x7 jelly roll pan. Place in freezer for 5 minutes. Sprinkle top with milk chocolate chips. Completely cover the white chocolate if you want layers of chocolate, or sprinkle in rows if you want a more marbled look. Place in warm (350) oven until milk chocolate is nearly melted (2-5 minutes). Spread with rubber spatula to smooth or marble. Sprinkle with crushed candy canes. Place in freezer until hard (12+ minutes). Break from pan and store. (If you want yours to look like Williams-Sonoma bark, start with the milk chocolate in the oven, then pour the melted white chocolate on top and sprinkle with candy.)